Description
Sizzling Bang Bang Chicken Skewers are the perfect backyard grill companion when your taste buds crave something spicy and crispy. Creamy, tangy sauce drizzled over charred chicken delivers a flavor explosion that’ll make your weekend barbecue seriously unforgettable.
Ingredients
Scale
Protein:
- 2 pounds chicken breasts, boneless, skinless
Spices and Seasonings:
- 1 ½ teaspoons paprika
- 1 ½ teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Sauce:
- 1 cup mayonnaise
- ½ cup sweet Thai chili sauce
- 2 ½ tablespoons honey
- 3 teaspoons sriracha
- 1 teaspoon rice vinegar
- Skewers, soak in water if using wooden skewers
Instructions
- Soak wooden skewers in water for 30 minutes to prevent burning during grilling.
- Cut 2 pounds of boneless, skinless chicken breasts into uniform 1-inch cubes for even cooking.
- Whisk 2 tablespoons olive oil, 1 ½ teaspoons paprika, 1 ½ teaspoons garlic powder, 1 teaspoon chili powder, 1 teaspoon salt, and ½ teaspoon black pepper in a large mixing bowl.
- Toss chicken cubes in the spice mixture, ensuring each piece is completely coated.
- Refrigerate the marinated chicken for 30-45 minutes to enhance flavor absorption.
- Prepare the bang bang sauce by combining 1 cup mayo, ½ cup sweet Thai chili sauce, 2 ½ tablespoons honey, 3 teaspoons sriracha, and 1 teaspoon rice vinegar in a separate bowl.
- Whisk sauce ingredients until smooth and creamy, then refrigerate until serving.
- Preheat grill to 400°F with medium-high direct heat zones.
- Thread marinated chicken cubes onto pre-soaked skewers, leaving small spaces between pieces.
- Grill chicken skewers for 10-12 minutes, rotating every 3-4 minutes to ensure even 165°F internal temperature.
- Remove skewers from grill and let rest for 3 minutes to redistribute juices.
- Serve hot with chilled bang bang sauce for dipping.
Notes
- Soak wooden skewers in water for 30 minutes before threading chicken to prevent burning during grilling.
- Marinate the chicken for up to 4 hours for deeper flavor, but don’t exceed 8 hours or the meat can become tough.
- Let the chicken rest for 5 minutes after grilling to keep the meat juicy and help the juices redistribute.
- For a low-carb version, swap the sweet Thai chili sauce with a sugar-free alternative or use hot sauce for kick.
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Chinese
Nutrition
- Serving Size: 6 to 8
- Calories: 311 kcal
- Sugar: 11 g
- Sodium: 438 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.4 g
- Protein: 22 g
- Cholesterol: 70 mg